Pad Thai Chicken Skewers are a fun way to bring the bold flavors of Pad Thai to the grill. Tender pieces of chicken are marinated in a sweet, tangy, slightly nutty sauce, then grilled until lightly charred and juicy. A sprinkle of peanuts and a squeeze of lime at the end give them that familiar street-food flavor.
This recipe works well for quick weeknight dinners or casual gatherings. The skewers cook quickly and are easy to serve, whether you pair them with rice, noodles, or a simple cucumber salad. If you love Pad Thai but want something a little different, these skewers deliver those same flavors in a fresh way.
Helpful Tips
- Use chicken thighs for extra juiciness. They stay tender on the grill and are more forgiving if slightly overcooked.
- Let the chicken marinate. Even 30 minutes helps the flavors soak into the meat.
- Cook over medium high heat. This gives the skewers a little char while keeping the chicken juicy.
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Pad Thai Chicken Skewers
Ingredients
- 1 pound boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon peanut butter
- 1 tablespoon lime juice
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- 1 tablespoon neutral oil
For the toppings:
- 2 tablespoons roasted peanuts chopped
- red chilies thinly sliced
- fresh cilantro leaves chopped
- lime wedges
Instructions
- Make the marinade. In a bowl, whisk together the soy sauce, fish sauce, brown sugar, tamarind paste, peanut butter, lime juice, garlic, ginger, and oil until smooth.
- Marinate the chicken. Add the chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the skewers. Thread the chicken onto skewers, leaving a little space between each piece so the heat can circulate.
- Grill the chicken. Heat a grill or grill pan over medium-high heat. Cook the skewers for about 10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
- Serve. Transfer to a platter and top with chopped peanuts, red chilies, and cilantro. Serve with lime wedges for squeezing over the top.
Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.